Fish Balls in Tomato Sauce

Name: Fish Balls in Tomato Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 lb. ground cod or haddock; 1 ⁄ 2 cup matzo meal; 1 ⁄ 4 cup finely chopped parsley; 1 tsp. ground cumin; 1 ⁄ 2 tsp. ground coriander; 1 ⁄ 4 tsp. ground ginger; 5 cloves garlic, finely chopped; 1 egg white, lightly beaten; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. canola oil; 3 tbsp. tomato paste; 2 cups fish or vegetable stock; 1 cup whole, peeled canned tomatoes with juice, crushed; 1 tsp. sugar, plus more to taste; 1 ⁄ 2 tsp. cayenne; 1 ⁄ 4 tsp. crushed red chile flakes; 1 ⁄ 4 tsp. ground allspice

Serves
serves 4

TODD COLEMAN

A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.

Ingredients

1 lb. ground cod or haddock
¹⁄₂ cup matzo meal
¹⁄₄ cup finely chopped parsley
1 tsp. ground cumin
¹⁄₂ tsp. ground coriander
¹⁄₄ tsp. ground ginger
5 cloves garlic, finely chopped
1 egg white, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tbsp. canola oil
3 tbsp. tomato paste
2 cups fish or vegetable stock
1 cup whole, peeled canned tomatoes with juice, crushed
1 tsp. sugar, plus more to taste
¹⁄₂ tsp. cayenne
¹⁄₄ tsp. crushed red chile flakes
¹⁄₄ tsp. ground allspice

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Instructions

Step 1

Stir together fish, matzo meal, 3 tbsp. parsley, cumin, coriander, ginger, 2 cloves garlic, egg white, and salt and pepper in a bowl. Form into thirty-two 1⁄2-oz. balls; chill.

Step 2

Heat oil in a 4-qt. saucepan over medium-high heat. Add remaining garlic; cook until fragrant, about 45 seconds. Add tomato paste; cook, stirring, until caramelized, about 3 minutes. Add stock, tomatoes, sugar, cayenne, chile flakes, allspice, salt, and pepper; bring to a boil. Add fish balls, reduce heat to medium-low, and cook until balls are cooked through, about 20 minutes. Sprinkle with remaining parsley.